This recipe really needs fresh, but melted ricotta, if your ricotta is too wet, it completely ruins the dish, but for the faint of heart it is worth it. The only other thing you need to know is that the gnocchi hold their own when they lie down, so prepare, cool, and cook in one step. Homemade ricotta tastes like fresh milk, so if you can find it, get some fresh milk, it will be useful in the final recipe.
Homemade ricotta recipes. Efrata
4 pints of whole milk is sufficient
4 pints of good quality milk
Place a wide colander on the large cheesecake, and turn the thing over on itself until it is at least six times. Place both milks in a shallow stainless steel bowl. Mix the milk to heat, and stop as soon as the milk is hot, at this time, you will be able to see the curds rising to the top. When the mixture reaches 175 degrees F, the curds and whey separate. Curd is a white string of lumpy pieces, once these are formed, pour them into a colander placed at the bottom of the sink. Lift the sides of the cheese layer to help the milk come out, but don’t get down on the ricotta that has just come together. Wrap the fabric and let it dry overnight in the refrigerator over a large bowl.
Fresh ricotta gnocchi
For the gnocchi
1 pound fresh ricotta
2 large organic eggs beaten lightly
1 tablespoon unsalted butter
3 fresh sage leaves,
or a few pinches of freshly grated nutmeg,
or 1/2 teaspoon lemon zest
½ ounce of freshly grated Parmigiano-Reggiano,
flour to shape the gnocchi
For the gnocchi sauce
8 tablespoons butter, sliced
4-5 chopped fresh sage leaves
2 teaspoons of water
To make perfect gnocchi, the ricotta should be soft, it is usually best to work with a plastic spatula in a large bowl, the softness of the plastic breaks up any lumps in the ricotta. put everything in a blender and whisk for a minute. Add the beaten eggs to the ricotta puree. Melt a tablespoon of butter in a pan and add the chopped sage leaves, then add to the ricotta. Or spend time with other options. Add Parmigiano-Reggiano and salt and beat well. The success of the final gnocchi recipes collection depends on how light and soft everything is.
Make the gnocchi
Fill a small saucepan with water and bring to a boil. While it cooks, use a generous amount of salt and let it soak. Place half an inch of flour on your work surface and add 2 teaspoons of ricotta to the flour. Roll it in flour to cover it with your fingers, all Italians have a sense of food! Gently lift the gnocchi, take care not to break them, and place one piece carefully in hot water. This is a test to make sure the gnocchi will hold their shape. It will sink to the bottom of the pot and in the next three minutes, it will rise as it cooks.
If it falls, the mixture is still too wet, try adding a teaspoon of egg white to the batter to help it hold its shape. If it is heavy, add a teaspoon of beaten egg to make it warm, the gnocchi should be warm and airy, there should be no food, just a soft pillow. Try the second gnocchi and you’re ready to roll. From now on, you can add a few gnocchi at a time to the dough but don’t overdo them because you are overworking them and making them bigger and less interest. Place them on a tray lined with waxed paper and refrigerate for an hour, which will make them harden and cook well. To cook them, use a large bowl and cook it quickly at least four liters, what you don’t do is make the gnocchi full, add salt and water. Add the gnocchi to the water one at a time and cook for three to five minutes. once they are all in the pan start preparing the sauce.
Melt the butter, turning around the skillet over low heat and add the sage leaves and sauté for a minute, add water, add the hard boiled gnocchi and butter sauce. Drizzle with sauce and serve immediately.